White chocolate ice cream

Warm the milk and heavy cream to 104F (40C).

Add the powdered milk, half of the sugar and the glucose.

Add the remaining sugar mixed with the ice cream stabilizer, then the white chocolate. Mix well.

Cook on medium-low heat to 185F (85C).

Cool the custard in ice water and refrigerate at least 4 hours before churning.

Churn according to the manufacturer's directions; it should take less than an hour.

Transfer to a frozen container and freeze overnight.